Fast

Whole-Grain Banana-Almond Cake

9 servings | Prep Time: 15 Minutes | Start to Finish: 45 Minutes

• Cake
• ⅔ cup sliced almonds
• ⅓ cup old-fashioned or quick-cooking oats
• ⅓ cup all-purpose flour
• ⅓ cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon apple pie or pumpkin pie spice
• ¼ teaspoon salt
• ⅔ cup buttermilk
• ½ cup packed brown sugar
• ⅓ cup vegetable oil
• 1 teaspoon vanilla
• 1 egg
• 2 medium bananas, cut lengthwise in half
• Topping
• Maple-flavored or pure maple syrup, if desired

1 Heat oven to 350° F. Grease 8- or 9-inch square pan with shortening or spray with cooking spray.

2 In bowl of food processor, pulse ⅓ cup of the almonds until coarsely ground. Add oats; process until very finely ground. Transfer to medium bowl; stir in all-purpose flour, wheat flour, baking soda, pie spice and salt.

3 In large bowl, mix buttermilk, brown sugar, oil, vanilla and egg with whisk until blended. Stir in flour mixture until well blended. Pour into prepared pan. Place banana halves, cut side up, over batter; sprinkle with remaining almonds.

4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

5 To serve, drizzle with maple syrup.

1 Serving: Calories 250; Total Fat 13g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 20mg; Sodium 240mg; Total Carbohydrate 29g (Dietary Fiber 2g); Protein 4g Exchanges: 1 Starch, 1 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2

Sweet Secret Look for bananas that are about 8 inches long so they fit nicely in the pan.